Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste

• Material Type: 図書
• ISBN: 9781626180017 (soft cover)
• Title: Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste
• Author/Editor: Takuji Ohyama [and seven others].
• Series Title: Food science and technology; Nutrition and diet research progress
• Author Heading: Ohyama, Takuji. [大山卓爾]
• Publication, Distribution, etc.: New York : Novinka (出版)
• Publication Date: [2013]
• Publication Date (W3CDTF): 2013
• Extent: 167 pages
• Other physical details: illustrations
• Size: 23 cm.
• Place of Publication (Country Code): US
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Soy foods.; Soybean products.
• LCC: TX401.2.S69
• DDC: 641.6/5655
• NDLC: PC61
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index.
• Collection (particular): 日本関係外国語図書
• Holding library: 国立国会図書館
• Call No.: PC61-B7
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 025055772; http://id.ndl.go.jp/bib/025055772
• LC Control Number: 2013011829; https://lccn.loc.gov/2013011829
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: Nutrition of soybean seedsNimame (boiled soybean) and irimame (baked soybean)Kinako (soybean flour)...